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The older I get, the more I love cookies at Christmas time.
Oh, maybe I love them because I can nibble a variety of goodies without having to commit to one piece of a cake or torte.
| Maybe I love them because they conjure up memories of my childhood like coming home from school on a cold and snowy day to be greeted by a plate of cookies hot from the oven that my grandmother baked.
Or maybe I’ve just come to appreciate the time and effort it takes to make cookies — not to mention the expense of all that butter, nuts and chocolate that goes into every luscious bite.
Whatever the reason, I adore’cookies.
Like most cookie bakers, I’m always on the lookout for new, interesting recipes and new, tempting ingredients.
I get sad when a cookie cutter whose shape I love has to be retired because It’s wom out or rusted. Getting a replacement cutter is never the same as one that has seen many Christmases. Even a fraction of an inch difference in size makes a big different in the way a cookie bakes.
I dropped by the Farmer’s Wife in Remington the other day. It’s cookie central this time of year.
The new owner, Lori Andes, has it stocked to the rafters with baking ingredients of every kind. If you’re looking for that hard-to-find ingredient, my bet would be that the Farmer’s Wife has it.
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